Orange Shakem Up Cake Recipes

ORANGE FLUFF CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan.
• Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
• In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
• Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
• To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.

ORANGE-GLAZED SPONGE CAKE

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

ORANGE SUNSHINE CAKE

Steps:

• Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
• Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
• To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.

LIGHT ORANGE CREAM SHAKE

Steps:

• Place ice cubes, yogurt, and orange juice concentrate into a blender and pour milk on top. Pulse until ice is somewhat chopped up. Blend until smooth and creamy.

ORANGE SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
• Separate the eggs while cold, then bring to room temperature.
• Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
• In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
• Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

ORANGE SHAKE'M UP CAKE

Steps:

• Pre-heat oven at 180oC/350oC/Gas 4.
• Break 2 eggs into a large top jar/container with a tight fitting lid. Seal and shake 10 times.
• Add, sugar, oil, orange juice, seal and shake 20 more times or until blended.
• Add, self raising flour, baking powder, salt, seal and shake 50 more times or until smooth.
• Pour into square cake pan (8 x 8 inch) and bake for 20 minutes or until cake comes away from the sides or until skewer comes out clean when inserted into the centre of the cake.
• Ice with your favourite icing/frosting or sprinkle icing sugar.

CREAMY ORANGE SHAKE

Steps:

• Squeeze 1 to 2 oranges to yield 1/2 cup juice. Combine juice, 1/4 cup milk, and 1 tablespoon sugar in a blender, and add 1 cup ice cubes. Blend until mixture is smooth and frothy. Pour into a tall glass, and serve immediately.

ORANGE KISS-ME CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together. Set aside.
• In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.

JULIE GOODWIN'S ORANGE SYRUP CAKE

Steps:

• Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
• Sift the flour and ginger. Fold into the creamy mix.
• Pour batter into a greased and lined 26 cm spring form tin.
• Bake at 150oC for 50-60 minutes (or until cooked when tested).
• Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
• Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
• Remove the cake from the pan and slice into wedges.

ORANGE GLAZE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.